Cookbook:Pork Burritos with Green Pepper Sauce

Pork Burritos with Green Pepper Sauce
Category	Meat recipes
Servings	12 Burritos
Time	Prep time 15 minutes Cook time 8 to 10 hours Stand time 10 minutes
Difficulty

̠ Cookbook | Ingredients | Recipes | Cuisine of the USA | Chili

IngredientsEdit

• 1 Tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 large onion, chopped (~1 cup)
• 1 16-ounce jar medium chunky salsa
• 1 16-ounce jar mild chunky salsa
• 1 cup water
• 1 Tablespoon lime juice
• 1 bunch fresh cilantro, chopped (~1 cup)
• 8 scallions, chopped (~1 cup)
• 1 medium red pepper, chopped (~1 cup)
• ¼ cup lemon pepper seasoning
• ¼ tsp ground cumin
• ¼ cup chili powder
• 1 4-pound boneless pork loin roast, tied or netted
• 1 4-ounce can diced green chiles
• 12 10-inch flour tortillas
• 8 ounces shredded Monterey Jack cheese (~2 cups)

ProcedureEdit

1. Heat oil in 12-inch skillet over medium heat.
2. Add garlic and onion and cook until tender.
3. Stir the next 10 ingredients into the skillet.
4. Put the pork roast into 5-quart slow cooker.
5. Cover roast with salsa mixture.
6. Cover and cook on low 8 to 10 hours or until meat is fork-tender.
7. Remove roast and let stand 10 minutes on cutting board.
8. Shred pork with forks.
9. Transfer 5 cups salsa mixture from cooker into 2-quart saucepan.
10. Stir in chiles.
11. Cook over medium heat to a boil.
12. Reduce heat to medium-low.
13. Cook and stir 15 minutes to thicken mixture.
14. Spoon a cup of shredded pork down center of each tortilla.
15. Top with 2 tablespoons green chile sauce.
16. Roll sides of tortilla over and then fold up ends to hold filling.
17. Cover burritos with rest of green chile sauce and cheese.